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Pork Tenderloin with Raspberry Sauce Recipe

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Here's an easy, elegant dinner that's perfect for special occasions. The colorful fruit sauce adds just the right amount of sweetness to moist and tender pork.
TOTAL TIME: Prep: 10 min. Cook: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 10 min.
MAKES: 4 servings

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1/8 teaspoon cayenne pepper, optional
  • 2 teaspoons butter
  • 1/4 cup seedless raspberry preserves
  • 2 teaspoons red wine vinegar
  • 1 tablespoon ketchup
  • 1/2 teaspoon soy sauce
  • 1/8 to 1/4 teaspoon prepared horseradish
  • 1 garlic clove, minced
  • Fresh raspberries, optional

Nutritional Facts

1 serving (2 each) equals 204 calories, 6 g fat (3 g saturated fat), 68 mg cholesterol, 147 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein.

Directions

  1. Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until no longer pink.
  2. Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce and horseradish. Add garlic; cook 1 minute longer. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired. Yield: 4 servings.
Originally published as Pork Tenderloin with Raspberry Sauce in Country Pork 1996, p59

Nutritional Facts

1 serving (2 each) equals 204 calories, 6 g fat (3 g saturated fat), 68 mg cholesterol, 147 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pork Tenderloin with Raspberry Sauce

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Dec. 26, 2011

"Everyone loved the unique taste of this sauce. I tripled the recipe and was glad I did because everyone kept asking for it to be passed!"

MY REVIEW
Reviewed Jun. 3, 2008

"Used seasoning salt instead of cayenne. Omitted horseradish. Doubled the sauce."

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